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FOOD
May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature,    cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.
ENTERTAINMENT
November 1, 2007
I LOVE a luscious bowl of soup during the fall and winter months. Maybe you do, too. But beware of soups in restaurants and on grocery shelves, because most commercially prepared soups have huge amounts of sodium. Some pack a wallop of fat as well. As much as I know about nutrition, I fell for this trap on the first sort of chilly day this month. I hadn't brought my lunch to work like I normally do and, since it was rainy and cold, I decided to hit a nearby Cosi restaurant. I thought that would be a smart choice - a place where I could get a nice, nutritious bowl of soup accompanied by their delicious hot bread.
FOOD
May 2, 2013
Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...
NEWS
March 29, 2012
2 pounds baby or fingerling potatoes ¼ cup plus 3 tablespoons extra virgin olive oil, plus more as needed 3 garlic cloves, peeled and halved Grated zest of 2 lemons 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper   1. Put the potatoes in an 8-quart pot with...
FOOD
September 30, 2010 | By Michael Klein, Inquirer Staff Writer
On the Bravo kitchen-competition series Top Chef , the cheftestants are charged with creating cutting-edge food on the spur of the moment. Two weeks after his win on Season 7, Kevin Sbraga had us out to his real kitchen - in the childhood Willingboro home he shares with his pastry-chef wife, Jesmary, daughter Jenae, 5, and newborn son Angelo. Mealtime at the Sbragas' place is nothing fancy, and the Top Chef, 31, cooks on an electric stovetop. One of his favorite dishes is a one-pot creation of steamed clams and Italian sausage on top of chickpeas, perfect for Sunday after church.
NEWS
April 5, 2012 | Joyce Gemperlein
Vegetable cooking spray 2 medium-size onions, cut into  1-inch pieces 2 medium-size carrots, cut into 1-inch pieces 2 ribs celery, cut into 1-inch pieces 1 cup curly-leaf parsley leaves 3 pounds skinless salmon, cut into 2-inch pieces 3 large eggs ½ cup vegetable oil ¼ cup sugar, or to taste 2 teaspoons kosher salt, or to  taste 2 teaspoons freshly ground  black pepper, or to taste ...
FOOD
October 21, 2004 | By Annette Gooch FOR THE INQUIRER
Cooler temperatures, a crisp edge to the air, and changing colors in the landscape all say, "Autumn's here. " Appetites lean toward more substantial dishes, including warming soups, to fortify us for the winter months ahead. The autumn soup recipes that follow use the late season's bounty and the abundance of cool-weather crops during fall harvest. A homemade vegetable broth gives these meatless soups excellent flavor and body. If necessary, however, they can be made with store-bought broth or water.
FOOD
November 6, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Fast-food customers have been deluged with new menu items promising better value and, in some cases, fewer calories and less fat. So that you won't have to try a dozen things just to find one or two winners, we did the sampling for you. Here are our recommendations for the best-tasting new fast foods. Many are virtuous, but we've also included a few splurges along with ways to minimize the damage to your waistline. Controlling some condiments - or omitting them altogether - expands your options if you want to eat lean.
FOOD
September 22, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal.   Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced  canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
FOOD
November 27, 2002 | By Bev Bennett FOR THE INQUIRER
On Thanksgiving night, you may swear off turkey for the next 12 months. And who could blame you? If you're like most of us, you'll probably have already eaten turkey seconds - and thirds - at the holiday meal. But as with most vows based on overindulgence, you'll soon forget this one. With leftover turkey beckoning from the refrigerator, you're bound to make another poultry meal or two. Don't think of those turkey remains as food you have to use up before moving on to more tasty fare.
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